First visit. I came to have lunch at a nearby soba restaurant and decided to stop by here as I have been curious about it for a while. I used to love the daifuku from Okano Eizan Soken Honke in front of Ueno Station, so I used to buy it often. Even though this place has the Okano name, I'm not sure about the relationship between the two. Is it a branch, a family split, or something else? (laughs) Access: A 10-minute walk from Nippori Station on the Hibiya Line. Probably they built a condominium on the land where the store has been for a long time, the first and second floors are quite large and impressive as stores (laughs). Inside the store: Arriving on a Saturday morning, there were no other customers. I decided to buy the signature product, the kogome daifuku, and checked the expiration date, which was indeed for today. Since I plan to have soba for lunch and sushi for dinner today, I thought I could enjoy the sweet treat at the end of the day, so I bought it (laughs). Looking at the showcase, the kogome daifuku is quite big! However, there was a set of two small kogome daifuku with grass mochi and one kogome daifuku with white mochi for 700 yen, so I bought that. I also bought a tiger-shaped cake for 300 yen. Impressions: 1. Kogome Daifuku with grass mochi: The scent of mugwort is amazing. It's not too green-smelling but has an exquisite balance. The sweetness of the red bean paste is moderate with a good amount of salt. This saltiness might be the best, like Takamatsu-ya's bean daifuku in Osaki. The distinctive feature is the mochi. When you eat it, the mochi leaves a grainy texture similar to Akita's kiritanpo, a type known as "half-dead" mochi. 2. Kogome Daifuku with white mochi: It has a slightly crispy surface with a fragrant aroma. 3. Tiger-shaped Cake: It's not called dorayaki but tiger-shaped cake, and the tiger pattern on the dough is so beautiful that I couldn't help but buy it (laughs). It had a shelf life of 10 days. The dough is quite dry. It might not beat the moist and strongly black sugar-flavored dough of the dorayaki from Kuromatsu Honpo Sogetsu in Higashijujo, which is my top dorayaki. On the other hand, the red bean paste inside is fantastic. There is nothing particularly special about it, but the moderate sweetness hit the spot for me.

I have eaten strawberry daifuku many times, but pineapple daifuku was a first for me. I chilled it in the refrigerator, took a bite, and experienced the soft mochi texture combined with the crunch of pineapple. The sweetness of the fruit juice and red bean paste mixed together to create a delicious flavor I had never tasted before. It seems like it would be popular with foreign tourists.

I had the opportunity to visit this shop nearby, and I was looking for a good store on the map. I visited the main store, and I purchased one each of the famous Kogome Daifuku and Shiratama Kusamochi. They were chewy with just the right amount of firmness. The filling inside was not too sweet, allowing the flavor of the mochi to shine through. It was very delicious, and I'm glad I stopped by. I would like to purchase them again if I have the chance, even if it's not at the main store.

A daifuku that is particular about the taste of each ingredient. The red bean paste made from beans from Furano and Tokachi regions has a moderate sweetness and is very filling. The paste is pure without any impurities, using high-purity white granulated sugar. Wrapped in daifuku made from sticky rice from Chiba, it has the best texture. Highly recommended.

I tried the white rice cake, grass rice cake, and tiger-shaped baked cake. The unique texture with a grainy feel in the dough is very delicious. Despite being dense, they are light to eat and have less than 200 calories. I wonder if that's really true.

I passed by a famous store and bought their famous kogome daifuku (white rice cake with mugwort). The filling is packed full, not too sweet, and the rice flour has a slight saltiness and a soft texture with a grainy feel. The mugwort rice cake has a wonderful flavor and bitterness from the mugwort. Even though it was the expiration date, it would make a great gift.

I visited around 1 pm on a regular day. It is located on the corner of a street a short walk from the station, with a parking lot for 3 cars across the road. The exterior is a splendid building with a sign and a large white curtain on the 1st floor. Inside, there is a large showcase displaying various items. The Kogome Daifuku (white and green mochi, each 270 yen) is a heavy daifuku that you can feel the weight of as soon as you pick it up. The mochi on the surface is soft, and when you break open the daifuku, it is packed full of sweet red bean paste, yet not too sweet or overwhelming. Despite its size or height, it is a delicious daifuku that you can easily finish on your own. It's so delicious that you might even be able to eat 2-3 of them.

I tried "Kogome Daifuku" for the first time, and it has a unique texture. It was my first time trying it and I was really impressed. Kogome mochi is made by mixing glutinous rice and non-glutinous rice, so it has a grainy texture and a rice aroma. It's like a cross between mochi and ohagi. This shop's specialty is daifuku, so it has red bean paste inside. The texture is interesting - you can feel the rice grains with your tongue, it's chewy but doesn't stretch. It's a satisfying feeling when you bite into it. It might be bigger than regular daifuku, but it's not heavy and you can easily eat one. It feels like a snack from the time when rice was precious. By the way, the name "Kogome mochi" is called different things in different regions - in Osaka and Kyoto it's "Uru mochi" or "Uruu mochi", and in Aichi it's "Kowa mochi". I learned something new with just one piece of wagashi! And now I want to eat it again. It was delicious.笑

I had a small kogome daifuku as dessert during my human dock visit, and I was pleasantly surprised by how delicious it was. On my way back from the check-up center, I noticed that there was a main store nearby, so I couldn't resist stopping by. Both the strawberry daifuku and the orange daifuku had a juicy fruitiness and a refined sweetness in the white bean paste, all wrapped in soft mochi. They were so delicious. Strawberry daifuku can vary in taste depending on the store, but I found one that ranks high in my household. Thank you for the meal.

The kome kome mochi is something you shouldn't have, but it's amazing nonetheless. The slightly salty flavor is irresistible. My wife suggested buying the kome daifuku from the shop across the street, so I checked the map and headed there. The daifuku were huge with a nice crispy top. I bought four regular ones and four with red bean paste, despite my wife saying it was too much. We ended up eating six that night and finished the remaining two the next morning. The refined sweetness and subtle saltiness make them worth the indulgence, even though they are quite filling. They have lower calories compared to other Western sweets, making them a great choice. It's best to buy only what you can finish since they don't keep well.

After lunch in Iriya, I went to "Takaroku-an Okano" as planned. I love their "Kogome Daifuku" here. Personally, it's my favorite! I bought: Kogome Daifuku with grass mochi and red bean paste (270 yen), Kogome Daifuku with white mochi and red bean paste (270 yen), and Toragayaki (chestnut paste) (270 yen). The traditional adzuki bean paste cooked with Hokkaido beans, combined with the mochi made from Japanese mochi rice and uruchimai rice, has a great texture. The soft saltiness of the mochi enhances the sweetness of the red bean paste. The white mochi is softer than the grass mochi, but the grass mochi has a nice mugwort aroma. The Kogome Daifuku is really delicious! The texture is best enjoyed on the same day, or you can toast it slightly the next day. The Toragayaki has a moist and fluffy texture, with finely chopped chestnuts inside, making it a perfect Japanese sweet to enjoy with tea. The Kogome Daifuku would make a great gift too. It was delicious, thank you for the meal!

When I went to a nearby temple to visit a grave, I happened to pass by a traditional Japanese sweets shop that I had heard of before, so I decided to buy some sweets. I felt that what sets apart Takarakan Okano the most is their "Kogome Daifuku," so I purchased white and green mochi. The Daifuku has a unique texture with grains and a hint of roasting, and the sweetness is mild. I usually prefer the Daifuku from Eisei in Toranomon Okano, so I thought this one was a bit different from my taste. However, because it has its own distinctive characteristics, I felt that there are probably people who would prefer this one.

I had some errands nearby and decided to visit a famous shop known for its Kogome Daifuku. I bought the Kogome Daifuku, which comes in two types: salted daifuku and mugwort mochi, for 260 yen each. While paying, I noticed they also sold a set of 3 mini-sized daifuku for 600 yen. I thought it would be more convenient if they displayed the set next to the register. The salted daifuku had a strong salty taste, while the red bean paste was not too sweet, making it satisfying without being overwhelming. The mochi was chewy, with a distinct rice flavor. The mugwort mochi had a noticeable bitterness from the mugwort. Both daifuku were delicious and filling, so even one piece was enough to leave me completely satisfied.

I stopped by a shop that caught my interest while taking a leisurely walk. The shop recommended their Daifuku. Here are my thoughts: - Daifuku (white mochi): The mochi has a salty flavor to it. It is very chewy and elastic. When you try to cut it in half, it stretches because of the mochi's elasticity. The combination of the salty mochi and the sweet red bean paste is exquisite! It's incredibly delicious! - Daifuku (grass mochi): The only difference is that the mochi is made with grass. Both are delicious, but I prefer the white mochi. It's not just good, it's overwhelmingly delicious (laughs). I found a Daifuku that I really like and I'm satisfied. It's a bit hard for me to stop by this place due to its location, but I wouldn't mind going out of my way to buy some.

[Tabelog 3.63] Located in the shitamachi neighborhood of Negishi in Tokyo, "Chikuryuan Okano" is a popular traditional Japanese sweets shop with its main store in Negishi. Established in 1958, the shop has grown to have 10 locations in Tokyo. The Negishi main store has a sophisticated entrance with a wooden signboard displaying their signature product "Kogome Daifuku". Upon entering, you are greeted by a variety of traditional Japanese sweets. [Kogome Daifuku] ¥260 This daifuku, featuring a morning glory design on its seasonal limited edition packaging, is a favorite of the "Sweets Queen of the Entertainment Industry", recommended by Ms. Tanabe of Borujuku. This sweet treat, loved by Edo commoners, has an interesting history. In the past, a tea house in Negishi wrapped sweet red bean paste in mochi and presented it to Prince Nyoirin of Ueno Lawo Temple. Impressed by the taste, the prince named it "Kogome Daifuku". The mochi is made from a blend of glutinous and non-glutinous rice, giving it a chewy texture. The homemade red bean paste, made from beans from Furano, Hokkaido, is subtly sweet to highlight the flavor of the beans. The perfect balance of saltiness makes it a special daifuku. You can choose between white or green mochi. [Tora-ga-yaki] ¥240 Chikuryuan Okano's dorayaki features a tiger pattern and is called "Tora-ga-yaki". Made with 100% domestically produced wheat and mineral-rich cane sugar, it is moist and fluffy. The red bean paste is made from beans from Hokkaido and has a refined sweetness. This original dorayaki from Chikuryuan Okano comes with various flavors of red bean paste, such as cherry blossom and yuzu, depending on the season. With a shelf life of 10 days, Tora-ga-yaki is also a great souvenir option.

I visited the long-established Japanese confectionery shop "Takaroku-an Okano Main Store" located an 8-minute walk from Iriya Station, which was founded in 1958. I arrived on a Sunday after 12 o'clock and there was no wait. I easily made my purchase. I bought the specialty Kogome Daifuku (mochi with rice grains) for 260 yen and Toragayaki (sweet bean paste cake) for 240 yen. The Daifuku had a slightly thick skin, but the combination of the filling and mugwort flavor was delicious. The Toragayaki had a fluffy skin and the richness of the sweet bean paste stood out, making it very tasty. I enjoyed every bite until the end.

Blog "Tokyu Line, Food Walking" - https://asante.blog/ Lately, I have been into traditional Japanese sweets, and one of my favorites is Toranomon Okano Eisei. I thought it might be related to the name "Okano," so I remembered trying the "Kogome Daifuku" at Chikuryuan Okano Matsuzakaya Ueno store before, and it was delicious. Upon further research, it seems that Toranomon Okano Eisei is like a branch offshoot, almost like a grandchild. There seem to be other related establishments, so I want to investigate more and try them one by one. On this day, I picked up two pieces of "Tora-ga-yaki" for 238 yen each at Kauan at Ginza Mitsukoshi. It was one of the four varieties I brought home. Kauan is so enjoyable! I enjoyed them at home, and as the name suggests, the tiger pattern was impressive. If they sold this in Kansai, I think it would be a huge hit. (laughs) The appearance looked delicious, and the skin and bean paste were indeed tasty. I was satisfied with the "Kogome Daifuku," but this "Tora-ga-yaki" was also a delicious traditional Japanese sweet. The "Okano" family is amazing. I look forward to trying more from this family in the future. Thank you for the meal.

The other day, I heard that you could buy Kogome Daifuku by Takaraku-an Okano at a certain place, but it was already sold out. The main store is in Negishi, a traditional Japanese confectionery shop. I had never heard of Kogome Daifuku before. It seems to be a combination of Kogome mochi, a traditional rice cake, and sweet bean paste. Well, since I was late, I'll just have to buy something else. There were only 3 strawberry Daifuku left, but they were a bit expensive. I've been tightening my budget recently, so I can't afford it. Oh, but I'll start receiving my pension this month. It's not much, so I'll continue to save money as usual. Alright, to stop the Tigers' losing streak, I bought one each of Tiger-shaped baked Kuri-an and Hokkaido white bean paste, and also bought Kin-Tsuba. I ate them over a few days. First, the white bean paste, which is a seasonal limited edition. I'm a sucker for limited editions. It has a moderate sweetness and the large white beans are nicely accentuated. Next, the Kuri-an paste. The fine grains of sweet bean paste give it a great flavor. Consistently delicious. Actually, this is the second time I've eaten Tiger-shaped dorayaki. The first time was at Beniume-ya in Iga-Ueno. I used to buy their Kyoho mochi every time I visited, which I loved. Of course, I also bought dorayaki. The Kin-Tsuba has chestnuts inside. The fine grains of sweet bean paste are delicious as well. I don't eat traditional Japanese sweets often, but is it normal for Kin-Tsuba to have grainy sweet bean paste? The chestnuts peeking through are also nice. I don't eat them often, but traditional Japanese sweets are great. It's the essence of Japan. I really want to try Kogome Daifuku next time, but I doubt they'll be back in stock. Thank you for the meal.

I had been planning to visit this famous restaurant for a while. I stopped by because I had some errands nearby. It's a large building at the intersection with a big photo of traditional Japanese sweets on the wall. This must be the place. I stood in front of the entrance, but strangely there was no sign with the name of the restaurant, instead it said "Kogome Daifuku". I found it unusual and decided to go inside. When I asked the staff, they recommended the "Kogome Daifuku". It costs 260 yen each. When I opened the bag at home, I found the daifuku to be large and uniquely shaped with a flat top. The sweet red bean paste inside was incredibly delicious, and the mochi was perfectly made. It was the real deal. That's why they wrote "Kogome Daifuku" on the sign. I also bought a "Tora-ga-yaki" for 240 yen. It had a design resembling a tiger's skin on the outside castella cake, and the sweet bean paste inside was tasty too. However, it paled in comparison to the "Kogome Daifuku". The highlight is indeed as the sign says, the "Kogome Daifuku".

I walked along the street as instructed and visited the Taito City Lifelong Learning Center in Asakusa 3-chome, where the Ikebana Masutaro Memorial Library is located. This small museum allows you to experience the world of Ikebana Masutaro, who wrote many masterpieces of historical fiction set in the Edo period, such as "Onihei Hankacho." It was established in 2001. Unfortunately, photography was not allowed, but I could still feel the atmosphere. Afterwards, I visited Takaruan Okano, famous for their "Kogome Daifuku" in the neighborhood. In the past, large Daifuku mochi were popular because they were believed to bring lots of luck. I heard that there used to be giant Daifuku mochi as well. However, over time, the sizes have become smaller. In contrast, the "Kogome Daifuku" here is still relatively large when placed on the palm of your hand and has a satisfying weight to it. Of course, it is also very delicious. I found a great shop!